Quick & Easy Chilli and Lemongrass Lamb Stir-Fry

This recipe was originally supposed to be a marinade for a lamb leg steak BBQ. I purchased all the ingredients and waited for the Shetland weather to give us a good barbecue day in August, and it never did happen. Typical British weather!

So, I ended up with some lamb leg steaks stuck in the freezer, and stuck for recipe inspiration for dinner one evening I thought I’d try the marinade as a stir-fry sauce.

It was an entirely successful experiment! I added the marinade to the stir-fried lamb strips once they’d browned nicely and thought it was too thin for a stir-fry so I thickened it with a bit of cornflour dissolved in some cold water and it worked perfectly!

My daughter, who can be terribly fussy when it comes to dinner, ate two helpings of this the first time I made it, and it’s been a firm family favourite since.

It’s a perfect quick midweek recipe when you’ve got to get the kids off to their respective clubs/sporting events or if you’re really just not in the mood to be faffing over a hot stove after a long day.

Seriously, ten minutes, that’s all it takes. Pop the kettle on to boil water and make the noodles before you even start cooking the meat, as that’s the bit that takes the longest!

A little note here about soy sauce. Up until recently, I thought soy sauce was just soy sauce. You could get soy sauce, or you could get light soy sauce (which is a lower calorie version, no?). No. There is a whole range of different soy sauces, each one pairing with different ingredients/cooking methods for perfect results. For example, light soy sauce is great for marinading meat (ie: I’d use in this recipe if I was popping the lamb leg steaks on the BBQ), for curries and in salad dressings, while dark soy sauce is good for marinating chicken or for colouring stews. I’ve used double deluxe soy sauce in my recipe which is ideal for people who like a stronger soy flavour in their dishes.

Another thing I am loving right now is fortune cookies. I picked up a box some time ago on offer in the supermarket – such inspiring little things! With thanks, as always, to my husband for being a hand model in my food photography. He was just in the door from work and I’m like ‘Hey, eat this bowl of stir-fry I just took photographs of so it doesn’t go to waste!’

Another tip to save time while making this meal: boil some extra medium egg noodles for packed lunches the next day. Cool the extra under cold water, drizzle with plenty of sesame seed oil and pop them into the fridge for tomorrow’s lunch.

This looks so yummy and a perfect wee midweek treat during these colder nights! Hardly every buy lamb but would make a good change from the usual chicken or beef!Alex Donnelly recently posted…What Not To Worry About #39

This dish sounds delicious. I think the mix of favours in the sauce must go beautifully with the lamb. I’ve never used lemongrass with lamb before.MELANIE EDJOURIAN recently posted…What To Do With Old Furniture

I LOVE lamb but I have never had it in a stir fry before!! We usually braise it or roast it, so I am totally going to try this at the weekend!laura dove recently posted…Our Christmas wish lists with Smyths Toys

We are having a bit of a stir fry revival in this house. My girls have discovered that they can be tasty and its not just me trying to force greens on them. We haven’t tried a lamb stir fry yet so have bookmarked your recipe to try soon!Helen at Casa Costello recently posted…Low Fat, Speedy Spicy Seafood Pasta

The glaze on this sounds so tasty! I much prefer making a sauce from scratch cause the packet ones can be so gloopy and over powering. I love the message you recived in your Fortune cookie too. I take them a little too seriously if I’m honest haha.

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